About Us
Resources
About Wheat, Fiber & Grains
News Room
Grain Talk Blog
Recipes & Photos
   NEW SFS Quantity Recipes - TESTED
   100% Whole Wheat
   Appetizers/Snacks
   Baked Goods
   Breakfast/Brunch
   Desserts
   Heart Healthy Recipes
   Pasta and Entrees
   Sandwiches/Wraps
   Sides
   Submitted Recipes
   Whole Wheat
   View All
Types of Wheat Flour
Glossary
Urban Wheat Field
How Wheat Works
World of Pastabilities
35th Anniversary Cookbook
Mom, the Everyday Athlete
"Just for Kids!"
Membership
Home
Search This Site

 



for www.HowWheatWorks.com

Nutrition

Award of Excellence

Grain Talk

Visit the "Grain Talk" blog for the latest and greatest in the world of wheat . You can even post comments to tell us what you think.

Menu Planner 1

The USDA Menu Planner is free of charge and helps motivate individuals and families to make healthier food choices. It gives you an easy way to know whether you are losing or gaining weight based on what you plan to eat. And it helps you plan upcoming meals.

The Menu Planner is useful to those interested in healthful and nutritious diets, high school and middle school classes, and dietitians, health professionals, and nutrition educators for use in counseling and educational programming.


Wheat Foods Council's Facebook Page
Wheat Foods Council's Facebook Page
Promote your Page too
Recipe of the month
Pineapple Bread Pudding

Recipe Details
The following are details for the recipe you selected. If you have made this recipe we would like to hear your comments - please complete the form below. Also, we encourage you to submit your recipes that promote eating grains.
<< Return to Recipes List
Full Page | 3x5 Card | 4x6 Card |  Email This Recipe
White Whole Wheat Muffins
Ingredients:
1/2 cup margarine or butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon baking soda
1 egg
1/4 teaspoon vanilla
1 cup milk, 2%
2 cups whole wheat flour *
Description: Enjoy these wonderful white whole wheat muffins!
Directions: Preheat oven to 400°F. Have ingredients at room temperature.

Line the muffin tin using paper baking cups or use cooking spray to coat the bottom of the muffin tin.

With electric mixer; cream margarine, granulated sugar, brown sugar and baking soda together, scraping bowl with spatula.

In a small bowl, using a fork, beat together the egg and vanilla; add to creamed mixture. Beat until light and fluffy. Add the milk to the creamed mixture. Gradually add the whole wheat flour and lightly stir the ingredients together so dry ingredients are barely moistened. Over mixing will make the muffins tough with tunnels.

Fill muffin tins 2/3 full and bake 15 to 17 minutes or until browned and done. Remove from muffin tin and cool on wire rack.

Safety Tip: Do not lick the spoon or eat the batter, because the recipe contains raw egg and can make us ill — especially young children. Wait until the batter is baked and then enjoy!

Using Kansas white whole wheat flour makes a golden whole grain muffin.

*White whole wheat flour — for list of suppliers go to www.kswheat.com.
Servings: 12 muffins
Calories/Serving: 231
Nutrition: One muffin provides approximately: 231 calories; 5 g protein; 34 g carbohydrates; 9 g fat (1 g saturated); 19 mg cholesterol; 3 g fiber; 14 mcg folate; 1 mg iron; 120 mg sodium.
Source: Wheat Foods Council
Average Rating:
<< Return to Recipes List
Comments about this recipe
veena w 1/21/2009 5:16 AM
I bake often for my kids and was on the lookout for a healthier recipe using whole wheat flour- very easy to make and the muffins turned out very light! I added whole strawberries in preserve to each muffin- kids loved it! Thanks!!!
Fabienne 9/23/2008 4:59 PM
This was very easy to prepare with basic ingredients I had at home and I added dates and half a banana and it was fantastic. Thanks for sharing this recipe.
Jean Smith 1/19/2007 9:01 AM
I am always looking for whole wheat recipes, and this one was excellent! We raise whole white wheat in North Dakota, and grind it ourselves. I love trying new recipes. With this muffin recipe, I added a dash of cinnamon and raisins. Chopped walnuts would have been a good addition too!
maria eugenia 10/28/2006 2:25 PM
I made them using baking powder instead of baking soda ( 2 1/2 teaspoons). I add shredded almonds and pecans into the mix .
And also used real butter. They are great!! Thanks!
Write a review for this recipe
Your Name:
Rate this recipe (1 - low, 5 - high):
Comments:
 
© 2010 The Wheat Foods Council Contact Us | Site Map | Privacy Policy